St. Martha’s Blueberry Muffins

Recipe from scratch for delicious homemade blueberry muffins with tons of blueberry flavor from real blueberries

Blueberry muffins are great for breakfast, but honestly it’s probably a better dessert. Before I was married I had never made muffins or cake or much of anything from scratch. My stuff was always semi-homemade, also known as mix in a box. It wasn’t until more recently that I really had an inkling for making food from scratch. Partly, I love the old ways of doing things, the other part being it felt more important to know what was going into our bodies as our children started growing.

*If you’re using paper cups I recommend you still grease the tin. If the blueberries spill over then you’ll notice the paper sticking to the sticky blueberries and it won’t be pretty!

Step 8: Top each muffin with a teaspoon of sugar (Just eyeball it, it’s a personal preference, but if it feels like you’re putting a ton on, it will turn out perfectly!)

Step 9: Place muffin tin in the preheated oven for about 30 minutes.

You’ll know they’re done because they should be golden brown on the tops and tested with a toothpick for doneness. (haha! doneness isn’t a word. Just put the toothpick in and if it comes out clean you’re good)

*If you're using paper cups I recommend you still grease the tin. If the blueberries spill over then you'll notice the paper sticking to the sticky blueberries and it won't be pretty!

Top each muffin with a teaspoon of sugar (Just eyeball it, it's a personal preference, but if it feels like you're putting a ton on, it will turn out perfectly!)

Place muffin tin in the preheated oven for about 30 minutes.

You'll know they're done because they should be golden brown on the tops and tested with a toothpick for doneness. (haha! doneness isn't a word. Just put the toothpick in and if it comes out clean you're good)